Chicken Relleno Pocket Pie

  • prep time30 min
  • total time 55 min
  • serves 12-15

These meat stuffed pastries are so good, you'll be going back for seconds. Courtesy of Joanna Torok and Joe Philips of Oh My Pocket Pies.

5 Ratings
Directions for: Chicken Relleno Pocket Pie

Ingredients

Pocket Pie Dough

6 cup flour

6 tsp baking powder

1 egg, beaten

2 cup cold water

Dash of salt

1 cup shortening

¼ tsp garlic powder

Chicken Relleno Filling

½ cup fire-roasted poblano peppers, chopped

½ cup yellow onion, diced

1 lb(s) ground chicken breast

2 clove of garlic, minced

2 Tbsp butter

¼ cup flour

1 cup water

2 tsp ancho chile powder

½ tsp paprika

⅒ tsp ground cumin

¼ tsp oregano

Dash of white pepper

Salt to taste

½ cup corn kernels

½ cup jack cheese, shredded

Juice from 1/2 lime

Cooking oil

Directions

Pocket Pie Dough

1. Sift together dry ingredients in mixing bowl; cut in shortening. Blend in mixer until shortening fully mixes with flour. Separately beat egg with water; slowly add beaten egg and water to flour mixture while mixing, for about 5 minutes, until firm dough ball forms. Allow to rest and chill for at least 1 hour.

Chicken Relleno Filling

1. Roast poblano peppers directly over flame until they blister and blacken. Let cool, then peel char off with paper towel. Rinse roasted peppers under water. Remove stems and seeds from peppers, and cut into ½-inch pieces.

2. Sauté 1/4 cup onion in cooking oil for 1-2 minutes; add ground chicken. Cook chicken all the way through; set aside in large mixing bowl.

3. Prepare gravy. Sauté 1/4 cup onions, chopped poblano peppers and garlic in cooking oil until onions soften. Add butter and cook until melted. Add flour, slowly coating onion/pepper mix. Gradually add water while stirring, until mixture has a gravy consistency; add spices: Ancho chile powder, paprika, ground cumin, oregano, white pepper and salt. Stir well and cook for 3-5 minutes. Mix gravy with cooked chicken, add corn, and allow to cool.

4. Combine cooled chicken and gravy mix with jack cheese and lime juice

5. Spoon mixture into prepared dough discs; pat edges of dough with water.

6. Crimp with dough press or fold dough over and press edges firmly with fingers

7. Fry for 4-5 minutes in 350-degree oil or bake for 15-20 minutes at 375 degree.

See more: Chicken, Mexican, Fry, Fall, Winter, Hot and Spicy, Vegetables


https://www.foodnetwork.ca/recipe/chicken-relleno-pocket-pie/11807/

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